Spicy Grilled Shrimp Taco

Talya Shlang
Servings: 4 - 8
15 to 30 min

You can never go wrong with Spicy Grilled Shrimp!

  • Ingredients
  • step-by-step directions
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic (peeled, minced)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon kosher salt
  • 1 pound shrimp (peeled, deveined, tails removed)
  • 1 lime (juiced)
  • corn tortillas (to serve)
Avocado Crema
  • 1 avocado (peeled, pitted)
  • 1 Cup sour cream
  • 1/2 Tsp salt
  • 1/4 Tsp black pepper
  • 1/2 lime (zested, juiced)
Avocado Salsa
  • 1 tomato (seeded, minced)
  • 1 avocado (peeled, cut into chunks)
  • 1 jalapeno (seeded, minced)
  • 1 small shallot (peeled, minced)
  • 1 tablespoon fresh lime juice (from half a lime)
  • 1/4 cup fresh cilantro (coarsely chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Fresh Radish Salad
  • 2 scallions (thinly sliced)
  • 1 tablespoon cilantro (chopped)
  • 1 bunch radish (trimmed, thinly sliced)
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Cilantro Sauce
  • 3 scallions (thinly sliced)
  • 1/2 jalapeno (seeded, chopped)
  • 1/2 cup fresh cilantro
  • 1 lime (juiced)
  • 1/4 cup vegetable oil
  • Kosher salt (to taste)
  • Preheat grill or grill pan over medium-high heat.
  • In a bowl, whisk together oil, garlic, cumin, chili powder, onion powder, cayenne and salt. Add shrimp and toss to coat. Cover and refrigerate for at least 10 minutes. Grill for 3 minutes on each side, or until tender and pink. Remove from grill and squeeze fresh lime over the top.
  • Take corn tortillas and place over open flame on a gas stove or grill for 30-45 second on each side, to get a light char/toast.
  • For Avocado Crema: In the carafe of a food processor add the avocado, sour cream, salt, pepper, lime zest and juice and pulsed until smooth and combined. Remove from the food processor to a bowl and clean the food processor.
  • For the Salsa: In a medium bowl add the tomato, avocado, jalapeno, shallot, lime juice and cilantro. Season with salt and pepper and mix to combine.
  • For Radish Salad: In a large bowl add the scallions, cilantro and radishes. In a small bowl add the lime juice and olive oil. Whisk to combine and season with salt and pepper. When ready to serve, drizzle around the rim of the bowl and toss to combine.
  • For Cilantro Sauce: In the carafe of a food processor add the scallions, jalapeno, cilantro, lime juice and vegetable oil. Pulse until smooth and season with salt.
  • To Serve: Put avocado creme on the bottom of a tortilla, top with shrimp, then avocado salsa and radish salad. Drizzle with cilantro sauce on top.
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